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Tuesday, February 28, 2012

I know this is one of those veggies like broccoli that everyone loves to hate, but if you give 'em a fair shake, they're really good. There's some confusion on their name (Brussel vs. Brussels), but these little cabbage-like beauties pack a powerful health benefit punch:

So, now that you know the true inner beauty of Brussels Sprouts, here's a quick and delicious recipe:

Snappy Brussels Sprouts

Steam a bag of frozen sprouts or enough fresh for four servings, until tender (but not mushy). Turn off heat and drain. Add in 3 T. garlic butter (or Smart Balance + minced garlic to taste, or 1 T. coconut oil + minced garlic). I've made them all three ways and each version is good. Squeeze in juice from half a fresh lemon. Season with sea salt and pepper to taste. Stir to mix flavors. Put the lid back on and let "marinate" for a few minutes. Serve hot.

My hatred for brussel sprouts came from the way mom cooked them... boiled into mush - the house stunk for days. My husband had the same experience. So when my sister sent me a recipe she said I absolutely HAD to try, I was a little hesitant. I mean, didn't she have the same stinky house, mushy sprout memories as I did? But I gave it a shot and now I LOVE the things! As does hubby.

Do olives count?? I love all the mixed ones at the Whole Foods olive bar! I do kind of like b. sprouts, but am not a cook (as you know!). I love the crisp green beans from the Whole Foods takeout section (see a trend here?). As always, your food here looks devine, and I'm sure tastes that way too! Thanks for sharing.

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Angie Ledbetter is Co-Publishing Editor of Rose & Thorn Journal: roseandthornjournal.com. She is a writer, editor and sometime poet.
When not wrangling her family life, she enjoys working on her women's fiction novel and other writing projects.
Ledbetter is just a little bit scattered, but never boring. She loves communing with others across the Blogosphere. She's also @Angie_Ledbetter in Twitteritaville, and FaceBook.
Email~~> AngieDLed@aol.com